Spiced Rum Cupcakes with Boozy Buttercream

I think offering up a boozy treat on Fridays should be a tradition. Last week it was Apple Cider Sangria. This week I put like half a bottle of rum into some cupcakes.

I mean, the week is long.

Take a break.

I think I would like to take a break except I keep acquiring little creatures to take care of. There is Norma Jean, who is actually the most low maintenance out of everyone except for the fact that she steals my water glass at least once a day. Little Lucy Girlhas a major breakdown every time I leave the house. She is a freaker-outer. Gidgetthinks she needs to sleep right in my face every night and while she’s really cute and snuggly, it kind of keeps me awake.

In the last week or so though, my really [un]cool neighbors seem to have acquired some more pets they can’t take care of. One kitty and two more kittens that have figured out I’m a super nice bleeding heart so while I’m sitting here working they climb up on my chairs out on the porch and peek in the window at me.

Nothing like three little kitty faces peeking in your windows to distract you.

Of course they’re hungry.

And of course I feed them.

And of course Lucy does back flips and acts like she has never ever seen a cat before whenever we go outside. It’s all very exciting.

These soft little buttery cupcakes are loaded with spiced rum — The Kracken Black Spiced Rum to be specific. I am totally seduced by cool labels. But the lady at the liquor store also recommended it for the strong spiced flavor. She was right! It’s delicious. I took it a step further and boozed up the buttercream which was a really great idea so I’ll be doing that again. Butter. Sugar. Rum. YES.

Crack the eggs into a medium bowl and whisk them lightly to break the yolks. Add the remaining ½ cup oil, milk, rum, and vanilla.

Whisk to combine and then add the wet ingredients to the dry. Beat until smooth.

Portion the batter into the prepared muffin cups. I use a ¼ cup measure and fill them mostly full -- about ¾ of the way.

Bake for 18 - 20 minutes or until a pick inserted into the center comes out clean.

Let the cupcakes cool before frosting.

To make the frosting whip the butter with a whisk attachment. Add the powdered sugar a cup at a time. After 3 cups add the cinnamon and salt. Beat to combine. Add the last 2 cups of frosting and the rum. If you like a thinner frosting add more rum. (**see note**).

To toast the coconut scatter the sweetened flaked across a baking sheet and place it in the preheated oven after you take out the cupcakes. It only needs 3-5 minutes max. Watch it closely and remove it as soon as some of the coconut is golden.

Frost the cupcakes and sprinkle each with a little toasted coconut.

Notes

To pipe the buttercream as shown you'll need a little more than the recipe calls for. Increase the frosting measurements by adding another ½ cup butter, 1½ cups powdered sugar, and another tablespoon or two more of rum (to your desired consistency). You can also increase the cinnamon by adding another ½ teaspoon.

Reader Interactions

Comments

Yum!! I totally bought that rum because of the picture on the label, I couldn’t resist. Those cupcakes look amazing Heather. I would vote for you, if I had a vote…sadly I don’t. 😉 Watch out, my cat used to eat cupcakes!!

The label is how I buy wine too! Haha. The lady at the liquor store highly recommended the Kraken though — and I have to say she knows her stuff! Thanks Lisa! I’ll vote for you and you vote for me — I realize that they cancel out, but since they are imaginary votes anyway…

You are such a nice person Heather, the kitty’s just know that! And they can probably smell all the yummy food in your kitchen! I am in love with the big dollop of buttercream on top! I need that to get me going this morning!

Yeah! I love the name you gave your frosting: boozy buttercream. That just screams of WIN! And I also love the Kraken rum that you used. Not that I have tried it but the Kraken is pretty rad. Thanks for participating in Spiked, Heather!

Thanks Julie! I would highly recommend The Kraken Rum! It was darker than regular spiced rum and had tons of flavor for these cupcakes. Plus the bottle was fun which is a win in my book. Thanks for hosting the Spiked Challenge! It’s way fun!

OMGosh… I love these cupcakes! And that buttecream? Just give me a spoon & a bowl of that! 😉 lol! I haven’t tried the Kraken yet since my husband is fairly loyal to the Captain, but I might have to convince him that we need a bottle of this next… Thank you so much for joining us in this month’s Spiked! Recipe Challenge- good luck!

We are usually loyal to the Captain BUT they have sample bottles of The Kraken at the counter — in case you need to change your husband’s mind 🙂 Thanks for hosting Carrie! I have so much fun with this!!!

I love this recipe, but I have one question. In the recipe, the oil ingredient is listed as divided but I don’t see anywhere in the recipe where oil is used except in step 2. Can you clarify? Should all that oil be used in that step? Thanks!

Hi Cassie! So sorry! It was a typo on my part. I have adjusted the instructions in the recipe card but to answer your question, 3 tablespoons of the oil are added with the sugar and 1/2 cup is added with the eggs. Thanks for catching that! Let me know how they turn out!

Have you thought of making caramel rum frosting for those cupcakes. I too used Brown eyed baker’s cake recipie with the DIY vanilla pudding. It is soo yummy. Next time I will try adding homemade caramel to the frosting.

I made this recipe. It makes 2-3 dozen. I used regular rum and added spices. We gave these as end-of-the-year gifts. Everyone said they were the best cupcakes ever! Thanks so much for this wonderful recipe. I will continue to use it for years to come!

Hi Ava!! I am NO PRO at cupcake decorating! For these I used an open star tip – one of the larger sizes like Ateco 843. If you have a craft store near you, then you should be able to find most of the decorator tips and piping bags. Here is a post + video from a food blogger friend; she does an AMAZING job of breaking down the steps! http://www.handletheheat.com/video-decorating-cupcakes/

These look so amazing. I am making them for a retirement party coming up. Have you ever made them in advance? And, if so, did they hold up well in the fridge overnight? Thanks in advance for any advice you can offer.

Trackbacks

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Rate this recipe:

Primary Sidebar

I'm Heather! Nice to Meet You!!

Wanna cook? Like to eat? You're in the right place. The goal here is to make fun, easy, fresh food. I like sprinkles, have too many brownie recipes, and love comfort food that's a little lightened up. Learn More >>

if you can read, you can cook!

Search

Popular Posts

Footer

Hi!!! I'm Heather! The goal here is to make cooking easy and fun for everybody. Let's do this thing. More >>